JP2616851B2 - Coffee bags and coffee filters - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a coffee bag. More specifically, a new type of pulverizer is used to remove coffee particles having a different shape and particle size distribution from conventional ones by using a new type of pulverizer. It is a coffee bag filled in a non-woven bag containing ultra-fine fibers without leakage of fine particles.

[0002]

2. Description of the Related Art At present, coffee is widely used in daily life, and interest in its taste and aroma is very high. It is well known that the taste and aroma of coffee vary depending on factors such as the type of beans, blend ratio, degree of roasting, and how to make the coffee.
The taste and fragrance of the class are required. On the other hand, there is a high demand for coffee that can be easily put in a short time, and the number of coffee beans that have been roasted in advance, crushed, and filled into bags has increased. Therefore, many attempts have been made to enhance the taste and aroma of coffee for filling bags.

[0003] Conventionally, small-sized mince crushers are used for small-scale coffee shops and homes for grinding coffee beans after roasting and roasting, and roll mills are mostly used for large-scale crushing. Each of these grinders is a system in which beans are ground through a slit between rotating conical grinding plates or rolls. Further, the pulverized particles do not blend, and are used as they are in a coffee bag or the like.

[0004] These pre-prepared and filled coffee bags have been used as regular coffee or coffee bags for immersion in boiling water, but have been carefully prepared by manias familiar with the taste of coffee. Compared with coffee, it was pointed out that it was still insufficient in many aspects such as richness, aroma, mixing of fine powder into coffee, bitterness, and sourness.

[0005] Conventionally, coffee extraction methods are often drip methods, and those familiar with the taste of coffee often use the flannel drip method. Generally, No. 40 flannel made of thick cotton woven fabric is used as a straining bag, and is used to separate coffee powder and coffee liquid during coffee extraction and filtration. However, this filter cloth is clogged when used for a long period of time because of its thick material, stains and stains due to the adhering of coffee fat, and has an odor that needs to be washed with water each time it is used. Therefore, due consideration must be given to storage and hygiene management, this system has recently been used only for some business or specific persons.

At present, the paper drip method is generally used most often. However, in order to prevent leakage of fine particles and oils and fats, a thick filter paper is required. Was pointed out.

[0007] On the other hand, although the coffee bag of Tiba' grayed type being used filter cloth of paper and non-woven fabric is, leakage of fine powders cause of strong coffee bitterness, fats and oils float full-bodied taste is impaired to the surface There were drawbacks.

[0008]

SUMMARY OF THE INVENTION The present invention is based on the improvement of coffee particles and filters, so that even a pre-prepared and filled coffee bag can be used to obtain a clear coffee liquid that can fully satisfy the needs of coffee enthusiasts. It is an object of the present invention to provide a coffee bag having a color, an excellent aroma and a rich taste, a suitable bitterness and an acidity, and further containing no fine powder.

[0009]

The present inventors have studied the method of crushing coffee beans after roasting and the effect of the shape of particles on the taste of coffee. Found that a coffee with excellent aroma and richness can be obtained by the method of crushing, and by further preparing a particle size distribution by blending coarse particles and fine particles, the balance including bitterness, sourness, etc. was obtained. We learned that we can make it taste good.

In order to further extract coffee, if a non-woven fabric containing thermoplastic ultra-fine fibers having a diameter of 5 μm or less and having a specific weight per unit area and a cumulative pore volume value is used, there is no leakage of fine particles and the adsorbability of fats and oils. Noting that is suitable for coffee over server <br/> Tsu grayed material excellent for use in, the present invention has been attained based on this.

That is, after roasting and roasting coffee beans, it is composed of particles pulverized by a crushing pulverizer, and the particle size distribution is at least one in each of a region having a particle diameter of 0.5 mm or more and a region having a particle diameter of 0.4 mm or less. The coffee particles having a peak are made of thermoplastic ultra-fine organic fibers having a diameter of 5 μm or less, have a basis weight X (g / m ² ) of 3 ≦ X ≦ 30, and have a cumulative volume value Y (cm ² / cm) of pores in the nonwoven fabric. g) is Y ≧ 0.2
X is a non-woven fabric, or a laminated sheet with a non-woven fabric made of a thermoplastic organic fiber having a fineness of 0.5 denier or more,
A coffee bag and a coffee filter which are filled in a bag having at least one fiber fusion zone on the surface.

Here, a thermoplastic ultra-fine organic material having a diameter of 5 μm or less
Fibers include thermoplastic ultra-fine organic fibers with a diameter of 5μ.
ing. The cumulative volume value of the pores in the non-woven fabric is represented by the value measured by a mercury porosimeter, and the coffee filter is used when the upper end of the bag is opened and regular coffee powder is put in each time it is used. Say

Hereinafter, the present invention will be described in detail.

[0014] The coffee particles of the present invention need to be particles ground by a crushing mill. Here, the crushing type pulverizer has a structure as shown in FIG. 1, and a pair of opposing pulverizing rolls are arranged by being stacked in several stages as (1a, 1b) ─ (4a, 4b), As shown in FIG. 2, the cross section of the crushing roll has a saw-tooth shape, and the ridges 7 and the valleys 8 of the pair of rolls are engaged with each other, but the ridges 7 and the valleys 8 of the two rolls do not adhere to each other. As shown in FIG. The interval between the peaks of the saw teeth (the roll pitch) and the interval between the rolls (the roll clearance) are the largest in the uppermost roll, and are gradually reduced in the lower row.

[0015] Soot infusible coffee beans entering from the raw material supply port 5, the uppermost roll 1a, is ground in a slit 1c 1b, the sequential roll 2a, 2b ... 4a, 4b of the scan Lippo <br/> preparative 2c .., 4c. The diameter and number of revolutions of each pair of grinding rolls are usually the same.

When the raw material particles 9 are pulverized by the slit of the roll, as shown in FIG. 2, the raw material particles 9 are shaped like a bridge between the tooth ridges 7 and 7 'of the roll. An impact is applied to the central portion 9 'of the particle at the peak 7 "of the particle. This impact causes a radial crack from the power point 7" of the particle to be broken into several pieces. Such cracking may be affected by the quality of the roasted coffee beans. The crushed particles are composed of only a crushed surface, the so-called virgin face, whose surface texture is not ground. Therefore, the aroma generated by roasting and confined in the micropores does not escape, and the fat contained in the coffee particles is not squeezed out and adheres to the particle surface. Accordingly, deterioration of the taste and aroma of the coffee due to oxidation of the fat is prevented, and the coffee can be stored in a fresh state for a long time. This is the most outstanding feature of this grinding method.

The crushed raw material enters the slits of the next roll, but since the gap between rolls (roll pitch) and the gap between rolls (roll clearance) are narrower than the upper roll, The particles are successively pulverized. Further, the particles already finely pulverized in the upper stage pass through the next stage as they are, and only the coarse particles are pulverized. Therefore, when the particles pass through several stages of grinding rolls, coffee particles having a uniform particle size and extremely few fine powders can be obtained.

At present, when a roasted coffee bean is ground on a large scale, a roll mill is mostly used. In a roll mill, the raw material is usually pulverized by passing through slits of one or two pairs of pulverizing rolls. The surface of the roll has many smooth surfaces without grooves, the gap between the rolls (roll clearance) is extremely narrow as compared with the crushing pulverizer, and furthermore, a pair of rolls often have different rotation speeds. Therefore, in the presence of the relative velocity, the particles are crushed by the narrow slits, so that the crushed particle surfaces are considerably crushed.

Therefore, the shape of the particles pulverized by the crushing method is remarkably different from the shape of the particles pulverized by a conventional roll mill or a small mince pulverizer. The angle of the particles crushed by the crushing method is almost acute, and when the surface of the crushed particles is observed with a microscope, the structure of the carbonized coffee beans is not destroyed at all and is composed of only a so-called virgin face. ing. FIG. 3 shows a scanning electron micrograph of the shape and surface texture of the particles crushed by the crushing method. On the other hand, the particles pulverized by the roll mill or the mince pulverizer have rounded corners, and the surface structure is clearly ground. For comparison, FIG. 4 shows a scanning electron micrograph of the shape and surface texture of the particles crushed by the roll mill. From these photographs, it is observed that a large number of fine particles generated by grinding are attached to the surface of the particles crushed by the roll mill.

Further, when the roasted coffee beans are pulverized with the crushing type pulverizer of the present invention and the roll mill so that the center particle size becomes the same, and the particle size distribution is compared, the crushing type is compared with the roll mill. And the particle size distribution is remarkably sharp.
In addition, when one of the pulverized particles is picked up and sprayed on paper, the particles are scattered separately in the crushing method, but the particles of the roll mill are not uniformly dispersed because they form a lump. This is considered to be because many fine particles are in a state of being attached to the surface of the coarse particles. Therefore, when the particles are pinched with a fingertip, the particles crushed by the crushing method are rough, but in a roll mill, the particles are sticky and seem to adhere to the fingertips. Also in this respect, a remarkable difference is observed in the properties of the pulverized particles.

The difference in the shape, surface texture, particle size distribution, and adhesion state of the fine particles to the coarse particles is due to the fact that the crushing method crushes the roasted beans by applying an impact. The roll mill is considered to be generated by the grinding method.

The particle size distribution of the particles of the present invention is such that the particle diameter is 0.1.
In a region of 5 mm or more and a particle size of 0.4 mm or less,
Each must have at least one peak.
Here, the particle size distribution is, as described in Example 1 described below, a value obtained by sieving with seven stages of sieves having openings of 0.25 to 1 mm, and for example, the weight of particles having a size of 0.25 to 0.3 mm. The ratio is shown as a component having a particle size of 0.25 mm.

Next, although the particles pulverized by the crushing type pulverizer have a very peculiar shape as compared with conventional products, the relationship between the particle size and the aroma and flavor of coffee was examined.

As a result, coarsely ground particles having a center particle size of about 0.6 mm are suitable for producing a coffee scent and a mild taste, and are particularly necessary for producing a coffee-like full scent. It turned out to be an invisible component.
Finely ground particles having a center particle diameter of about 0.3 mm are suitable for producing umami having a heavy weight on the tongue, that is, so-called kokumi, but at the same time, strong bitterness and sourness are also found.

Based on the above test results, the coarsely ground particles and the finely ground particles are blended to have a center particle diameter of 0.5 m.
the above area and the following areas particle size 0.4 mm m, it
Each result was blended so as to have at least one peak, fragrant high, there is body taste, color and was clear and suitable bitterness and coffee with a balance of acidity could be obtained. Tests were also conducted on particles having a particle size distribution such that the central particle diameter was in the intermediate region, but the result was that the coffee flavor was considerably inferior.

The test for the taste and aroma of coffee is about
The sensory test was conducted by 10 panelists, and as shown in the examples described later, a quite clear difference was recognized. Furthermore, the particles of the present invention are excellent in extractability, and have the characteristic that when they are sealed in a coffee bag and shaken in hot water, coffee can be added in a shorter time than conventional products. Furthermore,
Since the coffee particles are dry, there is no clogging of the filter during extraction, and so-called drainage is good. Also, no fine particles are mixed into the coffee liquid, and the color of the coffee liquid is transparent and beautiful. Therefore, it is suitable for filling coffee bags as well as regular coffee.

The center particle diameter of the peak of the coarsely ground particles is 0.5
It is preferably from 1.0 to 1.0 mm, more preferably from 0.5 to 0.85 mm. The center particle diameter of the peak of the finely ground particles is preferably 0.25 to 0.4 mm.

In the particle size distribution of the coffee particles, the effect of the present invention can be obtained as long as the distribution has at least one peak in each of a region having a central particle diameter of 0.5 mm or more and a region having a particle diameter of 0.4 mm or less. Is, with respect to the height of the maximum peak in the region where the central particle diameter is 0.5 mm or more,
The ratio of the height of the maximum peak in the region having a central particle diameter of 0.4 mm or less is preferably 0.4 to 1.0, and more preferably 0.6 to 0.8. If you make the roasted coffee beans light,
There is a tendency for the ratio of the two peaks that give the optimum flavor to approach.

When the roasted coffee beans are pulverized by a crushing pulverizer, particles having a sharp particle size distribution and a single distribution peak are obtained. Therefore, when the particle diameter is 0.5
mm or more areas and particle diameter in the following areas 0.4 mm,
When preparing particles each having at least one peak, it is necessary to prepare at least two types of particles having different central particle diameters and blend them. For example, there is a method in which coarsely ground particles having a central particle diameter of 0.6 mm or more and finely ground particles having a central particle diameter of 0.4 mm or less are produced, and blended to prepare.
The preferred center particle size of the coarsely ground particles and the finely ground particles and the ratio of the peaks of both are as described above.

Usually, when preparing coffee particles, the raw material is made by blending many types of coffee beans, and the raw material beans once blended are roasted, ground and commercialized. There is no such thing as producing various kinds of pulverized products having different particle size distributions and blending them. According to the method of the present invention, various types of pulverized products having different particle size distributions are prepared and blended so as to obtain an optimum particle size distribution, and thereby, the excellent effects of the present invention can be obtained for the first time.

The material of the coffee bag of the present invention has a diameter of 5
μ or less of thermoplastic ultra-fine organic fibers having a basis weight X (g / m
² ) is 3 ≦ X ≦ 30 and the cumulative volume value Y (cm ²
/ g) is a nonwoven fabric that satisfies Y ≧ 0.2 X, or a fineness of 0.5
It must be a laminated sheet with a nonwoven fabric made of a denier or more thermoplastic organic fiber.

The length of the thermoplastic ultrafine organic fibers having a diameter of 5 μm or less is not particularly limited as long as a dense nonwoven fabric can be formed. The thickness of the non-woven fabric is suitably 0.05 to 0.2 mm, and preferably has a basis weight of 3 to ²⁰ g / m ² , and is more preferably 0.1 to 0.2 g / m ² .
Those having a thickness of from 06 to 0.12 mm and a basis weight of from 5 to 15 g / m ² are more preferred.

The basis weight X of the filtered nonwoven fabric made of ultra-fine fibers
However, if it is less than 3 g / m ² , the ability to capture fine coffee particles becomes insufficient, and it is difficult to stably produce such a nonwoven fabric having a low basis weight. On the other hand, if the basis weight is more than 30 g / m ^2, there is a disadvantage that the coffee extraction speed becomes excessively slow.

The cumulative volume value Y of the pores of the ultrafine fiber-filtered nonwoven fabric measured by a mercury porosimeter is Y ≧ 0.2 X
It is necessary to satisfy the relationship. If the value of Y is less than 0.2X, the coffee extraction rate will be too low. If the value of X is increased and the value of Y is not increased accordingly, there is a disadvantage that the extraction speed is reduced as described above. As described above, it is necessary to satisfy the relationship of Y ≧ 0.2X, but the cumulative pore volume value Y is preferably Y ≧ 0.25X, and more preferably Y ≧ 0.3X.

The type of the polymer forming the ultrafine organic fibers used in the present invention may be any polymer as long as it can form the above-mentioned ultrafine fibers. For example, polyolefin, polyester, polyamide and the like can be used, and among them, polyolefin fiber, particularly polypropylene fiber or polyethylene fiber is preferable. Such ultrafine fibers can be produced by, for example, a melt blow method.

The non-woven fabric formed from the ultra-fine synthetic organic fibers as described above and having the above-mentioned thickness and basis weight has an appropriate capillary gap between the fibers which are accumulated and entangled with each other, and has a water-permeable property. or permeability to facilitate this in a fine gap of the extract has a function as a filter cloth, without leaking a fine powder of coffee, also its surface area to become the microfiber is very rather large, coffee particles It is suitable for obtaining a clear coffee liquid by adsorbing and removing oils and fats extracted from water.

The nonwoven fabric comprising the ultrafine fibers of the present invention may contain a small amount of non-thermoplastic fibers as long as a dense nonwoven fabric can be formed. In another embodiment, the material of the coffee bag of the present invention is a laminated sheet of a nonwoven fabric composed of ultrafine fibers having a diameter of 5 μm or less and a nonwoven fabric composed of thermoplastic organic fibers having a fineness of 0.5 denier or more (hereinafter referred to as a thick denier fiber nonwoven fabric). Also
Included .

The fibers forming the thick denier fiber non-woven fabric are as follows:
It is preferred that the denier is 0.5 denier or more, preferably 1 to 3 denier, and is fused under the same conditions as when the ultrafine fibers are fused to form a nonwoven fabric. It may also contain a small amount of non-thermoplastic fibers, for example, cellulose fibers, as long as a dense nonwoven fabric can be formed. As the thick denier fiber, polyamide, polyester, and polyolefin fibers are preferable, and particularly, a heat-fusible fiber having a core -sheath type structure is more preferable.

The thick non-woven fabric is 10 to 25 g / m ² ,
Preferably, those having a basis weight of 12 to ²⁰ g / m ² are generally used. The thick denier fiber may be a long fiber or a short fiber. Generally, the total basis weight of the composite nonwoven fabric is preferably 15 to 30 g / m ² ,
The total thickness is preferably between 0.1 and 0.4 mm.

The composite non-woven fabric may be one in which one or two ultra-fine fiber non-woven fabrics are sandwiched between two thick denier fiber non-woven fabrics, or one between two ultra-fine ultra-short fiber non-woven fabrics.
One or two thick denier fiber non-woven fabrics may be sandwiched, or two thick denier fiber non-woven fabrics and two ultra-fine short fiber non-woven fabrics may be alternately laminated or in any other order. May be.

It is necessary to provide at least one fiber fusion zone on the surface of the coffee bag of the present invention. The nonwoven fabric is partially compressed in the fusion zone, and the short fibers accumulated and entangled in the nonwoven fabric are fused to each other. This suppresses dimensional changes such as the movement and dropping of short fibers and the shrinkage or elongation of the nonwoven fabric, which occur during the operation of immersing the bag in hot water and extracting coffee. Therefore, it is effective to prevent uneven extraction and leakage of fine powder and to improve the strength of the bag.

Further, the degree of fusion can be increased to form a transparent film in the fusion region, and the transparent portion makes it possible to observe the state of extraction in the coffee bag.

The number and shape of the fiber fusion zones formed on the surface of the bag are not particularly limited. For example, a large number of fiber fusion zones such as a rectangle, a parallelogram, a circle, an ellipse, a triangle, and a hexagon are arranged in such a manner that they are regularly arranged at predetermined intervals. In addition, the shape may be an arbitrary shape, a horizontal or vertical stripe, or a grid composed of vertical and horizontal straight lines. Furthermore,
The shape of the line may be a zigzag shape or a curve, and the width and interval of the line can be appropriately selected.

The area of the fiber fusion zone of the bag of the present invention is not particularly limited, but the ratio to the total surface area is preferably 5 to 40%, more preferably 6 to 30%.

When a plurality of independent fiber fusion zones are formed on the surface, the area of each fiber fusion zone is 0.05
mm ² or more, more preferably 0.05 to ³ mm ² . When the fiber fusion area is linear, the width is
0.2 to 3 mm is preferred.

By laminating an ultra-fine short fiber non-woven fabric and a thick denier fiber non-woven fabric and bonding them by a fiber fusion portion, the filtration efficiency is improved, the mechanical strength is improved, and the clarity of the extract is further improved. Can be

The bag of the process of the present invention, ultrafine organic fiber nonwoven fabric or further Futoshide two Lumpur fibrous nonwoven fabric and the nonwoven fabric obtained by laminating, by press with a calender roll having a normal predetermined pattern, fiber fusion Chakuiki Can be formed.

[0048] At this time, it is also possible to substantially transparent fiber fusion zone by adjusting the temperature and pressure of the rolls. The non-woven fabric or composite non-woven fabric having the fiber-fused area is cut into a predetermined shape and size, and this is formed into a bag-like body having a predetermined shape and one opening, and other peripheral edges closed. It is made by filling a predetermined amount of coffee powder into the bag from the part and then closing the opening. For example, an ultrasonic fusing device capable of simultaneously fusing and fusing a sheet can be used for cutting a nonwoven fabric and closing a peripheral portion of a bag.

It is more convenient to use the bag if a thread and a knob are attached to the tip of the bag.

To extract coffee using the extraction bag of the present invention, put the bag in a container (cup), pour boiling water, hold the knob and stir with the bag. Can be put in.

In addition to the coffee bag in which the coffee particles are enclosed, an appropriate amount of regular coffee can be put into a bag whose upper end is open each time, and the bag can be used in the same manner as a normal coffee filter.

[0052]

EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples.

(Examples 1 , 2 and Comparative Examples 1 to 3 ) After roasting and roasting coffee beans, the particles were coarsely ground by a crushing pulverizer so that the central particle diameter became 0.5 mm or more ( Comparative Example)
1 ) Similarly, finely ground particles having a center particle diameter of 0.4 mm or less ( Comparative Example 2 ), particles obtained by blending both at 8: 2 (Example 1 ), and particles obtained by blending at 6: 4 (Example 2 ) was prepared. For comparison, coarsely ground particles (Comparative Example 3 ) were added by a roll mill so that the center particle diameter became 0.5 mm or more, and the particle size distribution of these particles was measured. The result is shown in FIG.

Here, the particle size distribution is measured by measuring a certain amount of particles with openings of 0.25, 0.3, 0.425, 0.5, 0.6, 0.85 and
Sieved through a 1.0mm 7-stage sieve.
For example, the weight% of particles having a particle size of 0.25 to 0.3 mm is represented as a component having a particle size of 0.25 mm.

The figure shows that the particle size distribution of the particles pulverized by the crushing method is much sharper than that of the particles pulverized by the roll mill.

Example 3 and Comparative Example 4 FIGS. 6 and 7 show a front view and a sectional view of one embodiment of the coffee bag of the present invention. The bag 15 comprises a front surface 16 and a back surface 17 facing each other, a closed peripheral portion 18 , and an upper end portion 19 is closed after filling with coffee powder 20 . The size of the bag is 8 cm long and 5 cm wide. A hanging thread 21 and a knob 22 are attached to the tip of the bag.

The bag is made of polyethylene with a diameter of 5 μm.
A nonwoven fabric having a basis weight of 10 g / m ² and a thickness of about 0.12 mm made of melt-blown fibers and a polyester fiber having a denier of 1.5 denier and a short fiber length of 50 mm 1
It is composed of a two-layer laminate of a non-woven fabric having a thickness of 0 g / m ² and a thickness of 0.08 mm. As shown in FIG. 6, a large number of parallelogram-shaped fiber fusion zones 23 are regularly arranged at predetermined intervals on the surface of the bag. The ratio of the fiber fusion zone to the total surface area is about 20%.

In this nonwoven fabric laminate, the ultrafine fiber nonwoven fabric functions as a filtration layer, and the thick denier neil fiber nonwoven fabric serves as a support layer for the filtration layer.

When the fiber fusion zone is made almost transparent, the state inside the coffee bag can be observed through this portion.

For comparison, the same basis weight was used by using only the thick denier polyester fiber having a fineness of 1.5 denier.
A non-woven fabric having a thickness of 15 g / m ² and a thickness of 0.10 mm was prepared, and a bag of the same size was obtained.

(Example 4 ) A bag having the same size as that of Example 3 and having a diameter of 3
This is a non-woven fabric with a basis weight of 20 g / m ² and a thickness of about 0.23 mm made of polypropylene melt blown fibers of μ. On the surface of the bag, a fiber fusion region having a diagonal lattice pattern formed of straight lines having a width of 1 mm and an interval of 5 mm is formed. The ratio of the fiber fusion zone to the total surface area is about 17%.

(Examples 5 and 6 , Comparative Examples 5 to 8 ) In order to examine the taste and aroma when coffee was actually put, 5 g of the coffee particles obtained in Examples 1 and 2 and Comparative Examples 1 to 3 were used. Enclosed in the bags of Example 3 and Comparative Example 4 , and under the same conditions, a cup of coffee (150 m
l) was extracted and a sensory test was conducted by 10 panelists. The taste and aroma of the coffee were scored on a scale of 5 out of 5 for the five items of kokumi, sourness, bitterness, astringency and aroma without informing the contents of the sample.

Table 1 shows the average value and standard deviation of the evaluation of each person. In addition, the color of the coffee liquid is indicated by the light transmittance.

[0064]

[Table 1]

Each of these evaluation items is an important factor for the taste of coffee, but the richness and aroma are particularly important criteria. According to the results of the sensory test, in order to make coffee with excellent body taste and aroma, as well as other factors, the particle size distribution should be 0.5 mm or more .
The area and the particle size of less 0.4mm region, it can be seen that there is a need to blend to have one peak even less <br/> without respectively.

When a non-woven coffee bag made of only thick denier fiber was used, the transparency of the liquid was poor, the bitterness was strong, and the oil and fat floated on the surface of the liquid, and a coffee with a good taste was not obtained. This is considered to be due to the leakage of the fine particles and the low adsorbability of the nonwoven fabric to fats and oils.

[0067]

Since the surface of the roasted coffee particles of the present invention is not ground, the oxidation of fat and the emission of aroma generated by roasting are less than those of the particles ground by a roll mill. Furthermore the particle size distribution is the particle size of at least 0.5mm
When blended so as to have a peak in each of the region and the region having a particle diameter of 0.4 mm or less, a non-woven bag containing ultra-fine fibers having a diameter of 5 μ or less is extracted by a simple method. A coffee with excellent body taste and aroma can be obtained. The present invention can be used as a coffee filter in addition to a coffee bag.

[Brief description of the drawings]

FIG. 1 shows a conceptual diagram of a crushing mechanism of a crushing type crusher.

FIG. 2 shows a cross-sectional shape of a slit of a crushing roll of a crushing type crusher.

FIG. 3 is a scanning electron micrograph showing the structure of coffee particles coarsely ground by a crushing grinder after roasting (80).
Times).

FIG. 4 is a scanning electron micrograph showing the structure of coffee particles coarsely ground by a roll mill after roasting (80).
Times).

FIG. 5 shows the particle size distribution of coffee particles in a chart.

FIG. 6 shows a front view of a coffee bag of Example 5 which is one embodiment of the present invention.

FIG. 7 is a front view of the coffee bag of FIG . 6;
The bag was cut vertically from the base of the hanging thread
FIG.

[Explanation of symbols]

1a, 1b, 2a, 2b, 3a, 3b, 4a, 4b A pair of crushing rolls 1c, 2c, 3c, 4c Slit of crushing roll 5 Raw material supply port of crusher 6 Pulverized particle take-out port 7, 7 ', 7 "crushing Saw-shaped tooth crest of a roll 8 Saw-shaped tooth valley of a crushing roll 9, 9 'coffee particles 10 Particle size distribution of coffee particles of Comparative Example 1 11 Particle size distribution of coffee particles of Example 1 12 Coffee of Example 2 Particle Size Distribution of Particles 13 Particle Size Distribution of Coffee Particles of Comparative Example 2 14 Particle Size Distribution of Coffee Particles of Comparative Example 3 15 Coffee Bag 16 Surface of Bag 17 Back Side of Bag 18 Peripheral Edge of Bag 19 Top End of Bag 20 Coffee Particles 21 Hanging Thread for lowering 22 Knob 23 Fiber fusion area

 ──────────────────────────────────────────────────続 き Continued on the front page (72) Tadashi Motomura 22-13 Miyakecho, Kameoka-shi, Kyoto (72) Hiroshi Tsuji 1-12-39 Umeda, Kita-ku, Osaka-shi, Osaka Kuraray Co., Ltd.

Claims (1)

(57) [Claims] 1. A method comprising roasting and roasting coffee beans, comprising particles pulverized by a crushing pulverizer, the particle size distribution of which is at least one in each of a region having a particle diameter of 0.5 mm or more and a region having a particle diameter of 0.4 mm or less. The coffee particles having a peak are made of thermoplastic ultra-fine organic fibers having a diameter of 5 μm or less, have a basis weight X (g / m ² ) of 3 ≦ X ≦ 30, and have a cumulative volume value Y (cm ² / cm) of pores in the nonwoven fabric. g) is a nonwoven fabric that satisfies Y ≧ 0.2X or a laminated sheet with a nonwoven fabric made of a thermoplastic organic fiber having a fineness of 0.5 denier or more, and a bag having at least one fiber fusion zone on its surface. Coffee bag and coffee filter filled.